Dean's Greek pasta bake

Dean transports our tastebuds to sunnier climes with his Greek pasta bake!

Serves 4-6Prep: 10 minutesCook: 1 hour

Ingredients:500g lamb mince1 onion, finely diced4 cloves garlic, crushed1 tbsp dried oregano1 tsp ground cinnamon140g can tomato puree400ml beef stock300g penne pasta

Topping:300ml sour cream100g feta cheese, crumbled2 eggs, beatenSmall grating of nutmeg50g Cheddar cheese, grated

Method:1. Brown the mince until golden, this should take 6-7 minutes, then remove from the pan and set aside. Add the onion and garlic and cook for 5 minutes. 2. Sprinkle in the cinnamon, oregano and puree then give a good stir before returning the mince to the pan with the stock. Bring up to a simmer then cook uncovered for 10 minutes.3. Boil the pasta according to the packet instructions, cooking for 2 minutes less than the packets instructions, drain then set aside.4. For the topping: In a small bowl whisk together the sour cream, feta, eggs and nutmeg.Place half of the pasta into an ovenproof baking dish, pour over the lamb mixture, top with the remaining pasta then finally pour over the sour cream topping. Sprinkle on the Cheddar cheese then cook in a pre-heated oven set at 190C/gas 5 for 35 minutes. 5. Leave to stand for a good 10 minutes before serving with a Greek salad of cucumber, tomatoes, red onion, olives, more feta cheese if liked and a sprinkling of dried oregano if liked.